Squid/Cuttlefish Skewers (Hong Kong Street Style)

Ingredients

Instructions

1. 1

   Clean and score the squid/cuttlefish. Cut into bite-sized pieces. Soak wooden skewers in water for at least 30 minutes to prevent burning.

2. 2

   Thread the squid/cuttlefish pieces onto the soaked wooden skewers.

3. 3

   In a pot, heat a little oil. Sauté garlic and ginger until fragrant. Add curry paste and stir-fry until aromatic.

4. 4

   Pour in water, coconut milk, evaporated milk, soy sauce, and sugar. Bring to a simmer, stirring occasionally.

5. 5

   Gradually stir in the cornstarch slurry until the sauce thickens to your desired consistency. Keep warm.

6. 6

   In a separate pot of boiling water, blanch the squid skewers for about 1-2 minutes until just cooked through and tender. Do not overcook.

7. 7

   Dip the blanched squid skewers generously in the warm curry sauce and serve immediately.